Some recipes catch fire and stay popular long after they first appear, while others drift into the archives. My gluten-free sesame chicken became a surprise favorite — people still make it and share their results. I wanted to riff on that idea, but take it in a fresher, lighter direction: swapping chicken for shrimp, sesame seeds for hemp seeds, and classic broccoli or bell pepper-heavy mixes for summer squash and chard.
That choice keeps the dish bright and seasonal. Hemp seeds lend subtle nuttiness and a boost of protein without overpowering the sauce, and summer vegetables keep the stir-fry light and colorful. If you don’t have some of the pantry items I used, the recipe is flexible: liquid aminos can be replaced with soy sauce or gluten-free tamari, and coconut oil can be swapped for a neutral oil like olive or vegetable. And if hemp seeds aren’t available, sesame seeds work fine.
I like recipes that are straightforward but adaptable. This sesame shrimp stir-fry comes together quickly and is loaded with texture: tender shrimp, crisp-tender squash and peppers, earthy shiitakes, and wilted chard. A simple sauce made from liquid aminos, sesame oil and honey (or your preferred sweetener) gets a lift from hemp seeds for extra nutrition and a gentle crunch.
Hemp seeds are mild in flavor and very versatile — a little goes a long way. I often toss them into smoothies, salads, or stir them into sauces. If you try them here, they add protein and a delicate texture without changing the overall taste of the dish. If you prefer, replace them with toasted sesame seeds for a more classic sesame stir-fry finish.
Serve this over brown rice or quinoa for a balanced weeknight meal. You can easily make it vegetarian by omitting shrimp and increasing the hemp or adding tofu. Cook time is short, so it’s ideal for busy evenings when you want something healthy, vibrant, and satisfying.
Enjoy!
Xo
Phoebe
Sesame Shrimp Stir Fry with Summer Vegetables and Hemp Seeds
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Ingredients
- ¼ cup Liquid aminos (or soy sauce/tamari)
- 2 teaspoons Sesame oil
- 2 tablespoons Raw honey (or preferred sweetener)
- 2 tablespoons Shelled hemp seeds (optional)
- 2 tablespoons Coconut oil, divided
- 1 pound Large peeled and deveined shrimp (preferably wild)
- 1 Small yellow onion, halved and thinly sliced
- 1 Red or orange bell pepper, seeded and sliced
- 1 Small yellow squash, cut into matchsticks
- 3 ounces Shiitake mushrooms, stems removed and thinly sliced
- 2 Garlic cloves, minced
- 2 cups Thinly sliced rainbow chard
Instructions
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Whisk together the liquid aminos (or soy/tamari), sesame oil, honey, and hemp seeds in a small bowl until combined.
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Heat 1 tablespoon of coconut oil in a wok or large nonstick skillet over high heat. Add the shrimp and stir-fry until they turn pink, about 2 minutes. Remove the shrimp to a bowl and set aside.
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Add the remaining tablespoon of oil to the pan. Stir-fry the onion, bell pepper, squash, and shiitakes until lightly charred, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chard and cook until wilted, about 2 minutes. Pour in the sauce and simmer until it thickens slightly, about 2 minutes. Return the shrimp to the pan, toss to coat, and cook for 1 additional minute. Serve immediately over brown rice or quinoa.
Notes
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!